Pecan Spice Layer Cake with Cream Cheese Frosting
Pecan Spice Layer Cake with Cream Cheese Frosting requires roughly 5 hours from start to finish. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 970 calories, 12g of protein, and 56g of fat each. A mixture of vanillan extract, lemon juice, cake flour, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Mix in pecans until just combined.
Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles.
Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down.
Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
·Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours.·Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using.·Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.